Tuesday, January 6, 2015

Chili Pasta Bake



Ingredients
  • ½ Tablespoons Canola Or Vegetable Oil
  • 1 pound Ground Beef
  • 1 whole Onion, Chopped
  • 1 dash Salt
  • 1 dash Black Pepper
  • ½ pounds Cooked Pasta
  • 15 ounces, fluid Tomato Sauce
  • 14-½ ounces, weight Diced Tomatoes And Green Chilies
  • 15 ounces, weight Kidney Or Black Beans, Rinsed
  • 1-½ Tablespoon Chili Powder
  • 2 teaspoons Cumin
  • 3 dashes Cayenne Powder
  • ¼ cups Water
  • 2 cups Shredded Cheddar Cheese
  • ½ cups Sour Cream, For Topping
  • 4 Tablespoons Green Onions, Chopped
Instructions
  • Start by preheating the oven to 350 degrees.
  • Drizzle the oil in a large skillet on medium high heat. Add the onions and sauté for about 3 minutes. Add the ground beef and season with salt and pepper. Cook until no longer pink.
  • While the ground beef is cooking, cook your pasta to firm al dente. Once cooked, drain and set aside for now.
  • After the ground beef is cooked, add the tomato sauce, diced tomatoes and green chiles, beans chili powder, cumin, cayenne and water. Give it a stir and let it simmer for about 5 minutes.
  • After 5 minutes, stir in the cooked pasta. Stir to combine.
  • Pour the chili pasta mixture into a 9×13 pan. Flatten out with a spatula and sprinkle with cheese. Place in the oven for 30 minutes or until the edges are bubbling and the cheese has fully melted.
  • Spoon into serving dishes and top with sour cream and green onions.

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